This Butternut Squash Ravioli with a Red Pepper Cream Sauce is super creamy and decadent. All you need are some fresh lasagne sheets!
Ingredients and substitutions
- Fresh lasagne sheets – you can also try making this ravioli with wonton wrappers.
Ravioli filling
- Olive oil – swap out for another neutral cooking oil like canola oil.
- Chopped butternut squash – canned pumpkin would also be good in this recipe.
- Red onion – white or yellow onion would work well.
- Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
- Mixed mushrooms – use any variety of mushrooms of your choice like white, cremini and button mushrooms. If you don’t like mushrooms, swap out for another veggie.
- Dry white wine – you can leave this out altogether if you don’t have any on hand.
- Salt & pepper – to taste.
- Kale – spinach would also be good here.
- Parmesan cheese – Romano cheese is a good substitute for parmesan.
Red pepper cream sauce
- Red peppers – you can try making this sauce with roasted tomatoes instead, but it will have a different flavour.
- Olive oil – swap out for another neutral cooking oil like canola oil.
- Butter – you can use a butter substitute of your choice instead.
- Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
- Flour – the flour will help thicken up the sauce but you can leave it out if you’re gluten-free.
- Cream – you can use regular milk instead of cream but you’ll need to add in more flour to make the sauce thicker.
- Parmesan cheese – swap out for some Romano cheese instead.
- Salt & pepper – to taste.
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How to make butternut squash ravioli
- Sauté the veggies.
- Fold the filling into the lasagne sheets.
- Cook the ravioli.
- Make the red pepper sauce.
- Serve the ravioli in sauce and enjoy!
Making the red pepper cream sauce
I love serving this butternut squash ravioli in a delectable red pepper cream sauce. You can just enjoy the ravioli on its on with a little bit of brown butter and sage, but if you feel like going all out, be sure to try this decadent cream sauce. You can use it for other pasta dishes, too!
Here's how to make the sauce:
- Roast 2 red peppers in the oven for 30 min.
- Meanwhile, heat the olive oil in a medium-sized pot and add the garlic and butter.
- Once the butter is melted, add the flour, then whisk in the cream and cheese. Simmer the sauce for 4-5 min.
- Add the roasted red peppers to the sauce, then blend using an immersion blender or put the sauce in a blender until smooth.
- Serve with ravioli and enjoy!
Frequently Asked Questions
This dish is super filling on its own, but feel free to serve it with a side of garlic bread or even a small salad.
The red pepper cream sauce tastes amazing with the butternut squash ravioli! It’s made with roasted red peppers, butter, garlic, flour, cream, parmesan cheese, salt and pepper. You can even make a big batch and use it for other pasta recipes as well.
This butternut squash ravioli recipe has 365 calories per serving, and each serving contains about 6 raviolis. Each piece of ravioli is pretty big, so that’s really all you need!
Storing and reheating
I had some leftover filling once I was finished making the ravioli, but in this case, I only made 4 servings instead of the 10 servings that this recipe advises. The reason the serving count is so high is because you can only use a tiny bit of filling per ravioli, so the amount of ingredients you need to purchase will automatically leave you with leftovers (unless you make a lot of servings). The lasagne sheets alone come with about 20 in a package, and each sheet will be cut into 3 raviolis – so for one lasagne package, you're looking at 60 raviolis!
You can store the leftover filling in the fridge to use for another dinner if you don't feel like making 60 raviolis at once. This filling would taste delicious in another pasta or as a side with some rice and baked chicken – there are so many ways to repurpose it and it will last in the fridge FOR up to 5 days.
You can also store the cooked ravioli by itself in the fridge for up to 5 days. Reheat it in the microwave with a bit of water sprinkled over top, or with some butter in a pan on the stove. The red pepper cream sauce will last in the fridge up to 5 days as well.
I don't recommend assembling the ravioli then storing it in the fridge before boiling. It's best to boil right away and store the leftover ravioli, otherwise the fresh pasta will dry out and crack.
Freezing this recipe
You can freeze the cooked ravioli or the ravioli filling on its own! The filling can be frozen in a glass container for up to 3 months. Store the leftover cooked ravioli in a freezer bag and layer it between pieces of parchment or wax paper so the ravioli doesn't stick together.
You can reheat the ravioli or filling from frozen by microwaving it for 4 to 5 minutes. I suggest sprinkling a bit of water over top first so it doesn’t dry out.
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More butternut squash recipes
Meal prep tools for this recipe
- A Y shaped vegetable peeler is the best way to peel squash.
- Grab some glass meal prep bowls if you plan on turning this ravioli into your weekly lunches.
- Freeze cut up squash in glass microwave-safe bowls with lids up to 3 months.
Homemade Butternut Squash Ravioli
Ingredients
- 1 package store bought fresh lasagne sheets
Ravioli Filling
- 1 tbsp olive oil divided
- 1 cup chopped butternut squash
- 1/2 red onion chopped
- 2 cloves garlic minced
- 1 cup mixed mushrooms
- 1 tbsp dry white wine optional
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup kale chopped
- 1/4 cup Parmesan cheese
Red Pepper Cream Sauce
- 2 red peppers, roasted
- 1 tbsp olive oil
- 2 tbsp butter
- 1 clove garlic minced
- 2 tsp flour
- 3/4 cup cream
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
For filling:
- Cut butternut squash into 1/2-inch pieces and sauté with olive oil for 10 minutes.
- Add red onion, mushrooms and garlic, cooking until mushrooms release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale and parmesan cheese, stirring well and removing from heat.
For ravioli:
- Run lasagne sheets under hot water one at a time for 20-30 seconds until pliable. Place wet sheet on a floured surface.
- Cut sheet in three.Add about 1-2 tsp of filling to lasagne sheet, and sprinkle some flour on the wet lasagne sheet to make it sticky.
- Fold each segment over and press down to get rid of air bubbles where filling is. Use a fork if necessary to press pasta down to stick.
- Once you have all your raviolis (I recommend about 4-5 raviolis per person, they are pretty big!), drop them each delicately into a large pot of boiling water and cook for about 2 minutes until ravioli floats to the top and the pasta is al dente.
- Serve ravioli with red pepper cream sauce, and garnish with parmesan cheese, fresh basil and salt & pepper. Ravioli also freezes well up to 3 months once cooked.
For sauce:
- Preheat oven to 425 degrees. Slice peppers in half, getting rid of seeds and white pith. Drizzle with about 1 tbsp of olive oil, then cook in oven for 30 min. Remove and set aside.
- Heat olive oil in pan and once hot, add garlic and butter. Once butter is melted, add flour, then whisk in cream and cheese slowly. Add salt and pepper, and then simmer sauce for 4-5 min on low.
- Add red peppers, then mix together in a blender or Magic Bullet to puree the red pepper and create a smooth, creamy sauce. Serve overtop of butternut squash ravioli and enjoy!
Notes
Nutrition
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Comments & Reviews
Sharon says
Love the sauce! Just tried making the ravioli instead of buying. First time with butternut squash. Wondering if you blend all the ingredients together after sautéing? It doesn’t mention anything, yet the filling on the photo appears to be blended. Can you clarify what you do after sautéing the veggies?
Taylor Stinson says
You don’t blend the ravioli filling but you do blend the sauce. This is covered in the instructions.
Jessica says
I actually love this recipe & ingredients and using pre made lasagna sheets will be a great time saver! One note- probably easier to just do the standard cookie cutter method (lay one sheet down, filling, another sheet on top, press out the air, and cut) vs the folding method you’ve described. I normally make my pasta from scratch amd roll it out but you’re right… it’s super time consuming. I’m definitely here for the filling and sauce tho! Can’t wait to try them out!
Shelby says
The sauce recipe is fabulous. We had store-bought butternut squash ravioli and was looking for a non-traditional sauce (without all the brown sugar and cinnamon) and came across this sauce with roasted red peppers. It complements the ravioli so well and we did not miss going out to a restaurant. I could imagine this sauce would also work well with a shrimp pasta. Thank you for this recipe, it’s a keeper.
Chloe says
Whoever wrote this recipe is lazy. There are no measurements! Can you at least give an idea of how much ingredients to use??
Taylor Stinson says
Hi Chloe – the full recipe with ingredient amounts can be found at the bottom of the page. There is a jump to recipe button that will take you there if you are too lazy to scroll.
Rachel says
This recipe looks wonderful! A bit confused though as the ingredients list chicken or vegetable broth but it doesn’t appear to be used in the recipe. And when making the filling, you said to add lemon juice but it’s not listed in the ingredients! Excited to try this, though! I am always looking for new ways to utilize butternut squash.
Taylor Stinson says
So sorry for any confusion Rachel – there is no vegetable/chicken broth and no lemon juice. This is one of my very first recipes that I updated sometime last year. Looks like I forgot to update the instructions. I have done so now. Let me know if you try it!
Rachel says
Oh okay! I made it anyways and omitted both and the filling was WONDERFUL and the sauce was so easy and so good! I have some filling left since I didn’t use it all when making the raviolis but I may make the sauce again and just mix the filling together with some other noodles with the sauce. It was all great!
Taylor Stinson says
I’m so happy you enjoyed it! It’s one of my faves too 🙂
Lou Ellen says
I did not make the ravioli, but I did make the Red Pepper Cream Sauce. I had a 16 oz jar of roasted red peppers so I used them instead of roasting fresh bell peppers. I drained the jar and ran the peppers through my food processor before adding to the sauce. The sauce was great and so quick and easy!
Taylor Stinson says
So glad to hear that!!! This sauce is one of my favourites for sure – and what a great shortcut, using jarred roasted red peppers! I’ll have to try that!
Natasha says
I tried to make ravioli completely from scratch once, and let’s just say that it didn’t go so well. I love the idea of these lasagne sheets. This looks so tempting… that sauce… drooool. Better than the lunch I just had at my desk, that’s for sure! 🙂
Taylor Stinson says
Oh yeah, lasagne sheets actually work wonders! But it’s still a time consuming process. I mean, it’s a fun project and I’m glad I made this recipe but it’s definitely a once-a-year type of thing, like lasagna haha! Thanks Natasha! 🙂
Kirsten says
Taylor,
What a pretty pasta! I never thought to use fresh lasagne noodles for ravioli–I’ve tried won ton wrappers, but this looks even better.
As I’ve got plenty of farm share squash, I’d go for the filling!
Thanks!
Taylor Stinson says
Thanks Kirsten!! See I’ve never thought of using wonton wrappers for ravioli, so it looks like we just taught each other a new trick! 😉